3 stars due to a few things. For a better ginger taste, A. use much more ginger and B. boil ingredients for a few minutes (w/out yeast of course) in 2-3 cups of water. I let that sit all day and then strain it b4 putting in 2 ltr bottle with additional water & yeast. Juice of one lemon can vary in amount depending on size/type of lemon. I juiced a normal size lemon and got a good ounce of juice. A measurement for the lemon would be nice. One C of sugar may be too sweet for some, start with 1/2 cup...you can always sweeten it more later. Please do be careful about allowing to sit with tight cap. What I do is...tighten it down, then while gently squeezing I back cap off until I hear a tiny hiss of air and leave it that way. It will still get carbonated and no blow ups. Or use the simple balloon method posted, hence no reason to buy EZ caps (although those are pretty cool). The longer this "ferments", the less sweet it becomes due to yeast consuming the sugar and producing CO2 (and minor alcohol content). Well, I found better info & instruction at 'thehowzone' for making Ginger Beer. Like Reeds brand. Explains a lot of things if you DIY like me. Hope any of my advice/thoughts helped. I'm buying Ginger extract (food grade) to use instead of futzing around grating ginger. Oh, and I do this to make "hard" ginger beer: I let it ferment for a least a week. At that time it has no sweetness at all so I sweeten to taste when consuming.
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3 stars due to a few things. For a better ginger taste, A. use much more ginger and B. boil...